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Recipe: Peri-peri tomato chicken livers with ciabatta toasts

Lock. stock and wine barrel: Nederburg’s Heritage Heroes

Recipe: Bacon, ricotta and spring onion polenta-base tart

Recipe: Milk tart pavlovas with cinnamon shortbread crumble

Chef Pierre-Franck Salamon shares his secrets

Recipe: Prime-rib steak and parmesan-dusted chips

Recipe: Crustless quiche with asparagus, goat’s cheese and basil

The cosmic power of celery

Recipe: Creamy cheese tart

How to cut down on empty calorie foods

Recipe: Double chocolate and bran rusks

Recipe: Peppered calamari with sweet chilli sauce

How to create a great shisanyama experience

5 scarily mouth-watering dishes for Halloween

Lock, stock and wine barrel: Bourbon whisky

Recipe: Syrup dumplings

The brains behind the bottles

Recipe: Spanish chicken stew

Castle Free is SA’s first locally brewed alcohol-free beer

Recipe: Peanut butter biscuit and ice-cream sandwich

Recipe: Braised beef short rib tacos

The search is on for SA’s best shisanyama

Lock, stock and wine barrel: Valdo Prosecco

Recipe: Mussel and bean salad